Basil and Lime Chicken Ramen Soup

Published: October 15, 2016 | By: Kristina Stosek

Prep Time 15 Minutes

Difficulty Easy

Cook Time 15 Minutes

Serves 4

Average Rating: 5 | Rated By: 9 users

Vietnamese Pho meets classic chicken soup. This gluten free soup is light and nourishing filled with light veggies and tender chicken. This is the kind of clean, uncomplicated chicken soup you long for in cold winter months. This soup relies on basil and fresh lime juice to bring out the delicious flavour

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Ingredients

2 tsp. coconut oil

½ small onion, finely chopped

1 garlic clove, minced

1 bell pepper, thinly sliced (red, orange or green)

1 red hot chili pepper, minced (optional)

1 Tbsp. GF basil

1 tsp. GF turmeric

4 cups gluten free chicken stock + 1 cup of water

2 boneless skinless chicken thighs, thinly sliced

1 cup sliced mushrooms

2 carrots, diced

1 cup thinly sliced Napa cabbage

1 Tbsp. GF fish sauce

1 tsp. toasted sesame oil (optional, but adds amazing flavour)

1 Tbsp. fresh lime juice

Gluten free ramen noodles for 4 (if you can't get ramen you can use gluten free buckwheat noodles)

Handful of fresh Thai basil and lime wedges for garnish

Instructions

In a large pot heat coconut oil over medium heat, add onion, garlic, bell pepper and chili pepper and sauté for 3 minutes

Stir in basil and turmeric, add chicken stock, water, chicken, mushrooms and carrots and cook over medium heat for 10 minutes

Stir in cabbage, fish sauce, sesame oil and lime juice. Bring to boil, cover and remove from the heat. Set aside while you cook the noodles

Cook the noodles according to package instructions

To serve, arrange noodles in 4 bowls and pour hot soup over the top. Garnish with basil and lime wedges

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